Ochratoxin In Oats

Is it true that oat cereals, like Cheerios, oatmeal, oatflakes and steel-cut oats can be contaminated with a toxin?

Answer:

Yes, unfortunately. In fact, a study of oat-based cereals in the U.S. found the majority to be contaminated with a fungal toxin — several at unacceptably high levels. Read the full answer >>

UPDATE: Due to the concern about ochratoxin A in oat-based cereals, ConsumerLab.com purchased and tested popular oat-based cereals (and one buckwheat cereal) for contamination with this toxin (as well as for contamination with gluten and heavy metals) in 2016. For the results, see the Oats Cereal Review >>

Ochratoxin A has been reported in buckwheat and it can potentially contain heavy metals, so we tested for these in a buckwheat product. It was also tested for potential cross-contamination with gluten. As buckwheat is not as popular as oat-based cereals, we only tested one buckwheat product in the Review.

Please add Honeyville Steel Cut Oats to your testing. As another has said, I soak them in water overnight to aid in cooking. Been eating approx 1/2 C each morning ( I take a Probiotic with them too ) for the last 5 years.

Thank you for this study and the testing you have done so far. I ate Quaker Oats for decades and then switched to Nature's Path Original instant oatmeal - because it was organic. It would be great if you would test Nature's Path Original and let those of us who like to support organic farming know if we need to return to Quaker's to avoid ochratoxin. Thanks again!

We were particularly concerned about infants and small children with regard to ochratoxin, so we held products for small children up to an even even stricter limit. Fortunately, all of those products passed these tests. However, one sample of another oat cereal was above that limit and, as we note in the report, "it may be advisable to limit use of this product by young children." Also be aware that many of the oat cereals marketed to children were found to contain high concentrations of gluten (from cross-contamination from wheat). If gluten is of concern, it would seem best to prepare infant's oatmeal from one of the prodcuts which was low in gluten as well as ochtratoxin A.

I eat old fashion oats, uncooked in my plain yogurt with fresh fruit and I felt this was a fairly healthy snack or meal. I usually consume about 1 and 1/2 cups of these oats on a daily basis. I am anxious to read the results of your study. And I thought I was making good, healthy choices for food!

I read in a published article that Lactobacilli species can reduce the harmful toxin in oats by adsorption to the cell wall and thereby the toxin is removed by 65%. So consuming oats with yogurt could be beneficial to a certain extent.I am a Medical BacteriologistC Pires

This is really interesting, because even before learning about ochratoxin I started adding yogurt to my breakfast bowl of oatmeal & fruit. Just seemed like a tasty thing to do. Thanks for validating this particular food intuition.

In addition to Bob's Steel Cut Oats (both regular and gluten-free), please also test Bob's Scottish Oatmeal. We buy organic rolled oats from bins in natural foods stores, would you be able to test that type of rolled oats?

Thank you for your suggestions. Please note, however, that we will not be testing oats sold loose from bins, as the results would not be very generalizable. We focus on products which are packaged and, typically, available nationwide so that the test results are of potential value to a larger percentage of our members.

Bob's Scottish oatmeal is a favorite in my house,'but now I wonder about the advice on the package: “Keeps best frozen or refrigerated.” Seems that any condensation occurring when the storage container is returned to the fridge each time ought to favor the production of toxin. Freezer better? Or am I overthinking this ? Thanks for re-opening the discussion.

May i ask folks who are reading this thread to please read Consumerlab's description of the issue at the top before asking questions - the issue seems thoroughly reported - please let Consumerlab folks get on with writing more good articles. Thanks Consumerlab!

Since heat and moisture are said to favor the growth of fungus on the grain, I'm concluding that soaking steel-cut oats (overnight as I have been doing, to shorten cooking time) is not a very good idea. Who knows what conditions the grain is subject to prior to sale, but I store the oats in the refrigerator and wonder if cooking them in a slow cooker overnight would keep the fungus, and consequently the amount of toxin, lower. You note that high temps don't eliminate the toxins but in this case the object would be to limit the toxin-producing process. Would you please address the toxin problem as it affects buckwheat groats and other grains used as breakfast food? Some 7- or 10- grain mixtures are out there and might be a good substitute.

Hi Ann - As noted in the Answer above, breakfast cereals in the U.S. made with other grains have been tested. Some have been contaminated, although none to the extent of oat-based cereals. Buckwheat was not included, so ConsumerLab.com may include a sample or two in its upcoming tests. Soaking steel-cut oats overnight, as you have been doing, is probably not a concern if the grains are submerged, as the fungus needs air to grow and produce the toxin.

Please, in your upcoming additional oat product tests, test Nature's Path organic Original hot oatmeal. I recently switched from Quakers to this product, bought a lot of it, and would love to know if I need to switch back. Also Nairns fine oatcake crackers.

Thank you for all the good work you do. I'm a chocoholic who is now cutting down and choosing more wisely thanks to your research on cadmium and lead in cocoa products. Now I'm looking for more info on ochratoxin.

To further the debate on whether the toxin is 'on" or "in" oats and other grains, how does the processing of removing the external layers play a role? As we see in many food scenarios cross contamination is hard to control, so even though the toxin might be concentrated to the external covering, when the external covering is removed how much toxin can find it's way into the supply of the internal part of the grain that was extracted? If it can lets hope the amount is very minimal. Thanks again CL for testing! In the end, consumers need to know what is in what products to make informed choices. How it got there is additional information for the consumer but more of a necessity for the manufacturer, so they can make a better, healthier product..

In your answer to Cathy9805, you stated that "...ochratoxin A is produced by a fungi which can grow on grain...". Did you literally mean "on" rather than "in"? That is, if the toxin grows on the outside (the bran) of the oat kernel but not in the inside of the kernel (the endosperm), then one would expect that oat bran, which contains the bran and the germ of the kernel but not the endosperm, would be higher in ochratoxin A than would be oatmeal, which contains the endosperm, in addition to the bran and the germ. On the other hand, if the toxin grows primarily in the inside (endosperm) of the kernel, then the converse would be true. Depending on the outcome of your tests, many people might be switching from oat bran to oatmeal or from oatmeal to oat bran. --- Frank

It's nice to know this information but why does a researcher group (any other entity) spend the time and money on testing products we use and then not readily disclose the negative and/or positive information they found in the study, especially when it can possibly be harmful to people. So now a few privy people have information that could be helpful to us all. Thank goodness for Consumer Lab and their testing, at the same time Consumer Lab could be using their resources on other items of importance if more places shared their findings. Also thank goodness the European Union has "tolerable daily intake levels" for substances like this, so we can have some guidance for a healthy lifestyle.

This is very interesting. I also think that (for me) these cereals are addicting. Whenever I eat Cheerios, (honey nut and plain mixed together) I always eat at least 2 16 oz bowls. Interestingly, I have this problem whenever I eat Planters peanuts, (aflatoxin?) I have a difficult time eating a small portion.

Oat groats are whole grain oats. Steel-cut oats are very similar except that the groat (or grain) has been cut. We tested 4 brands of steel-cut oats -- one of which is Bob's Red Mill -- so you might want to see how much ochratoxin A, as well as gluten, we found. By the way, we also tested cut, roasted buckwheat groats -- Wolff's Kasha.

I notice that most Kashi cereals and Barbara's cereals also contain oat ingredients. I regularly eat these cereals along with Bob's Red Mill steel cut oats, oat bran, and multi-grain cereals that all contain oat ingredients. I hope these all make the list of tested products by Consumer Labs. I look for high fiber cereals, especially those with greater amounts of soluble fiber. Oats are an important ingredient in getting soluble fiber, which is associated with removing cholesterol and oxidants from the body.

We certainly agree that whole grains, including oats, are excellents sources of soluble fiber and can be healthful. The research cited in the Answer above suggests that only a few percent of oat-based cereals in the U.S. are contaminated to the point to which they exceed strict limits which have been established. Until we identify which products are of real concern, it would seem reasonable to continue to eat oat-based cereals but to consider using moderation and a variety of whole grain products.

While rinsing can't hurt, it's not clear how much that will help. Unlike pesticides which are often sprayed on, this toxin is likely more engrained and it is fat-soluble, not water soluble. Washing has not been noted in the literature as mechanism for removal.

From a review of other internet sources on the subject, it appears that dried fruits, particularly raisins, often have very higher levels of this contamination, much higher than grains. It would be helpful if you could do a more general survey of foods likely to have high levels of contamination -- people need to know not just whether their oatmeal is an issue, but how alternatives such as buckwheat and millet fare. They also need to know if their exposure is made much greater by adding raisins and other dried fruits to their cereal, as so many of us have been doing.

Are oatmeal cookies safe? (And is nothing sacred?) Might you test cookies, oat bread, muffins, etc.? It sounds as if it's not just oats, either. Are you considering testing other grain products? And thank you so much for bringing this to our attention!

It would seem that this is a naturally occurring "toxin" in the growth of oats. Aren't there many such "contaminants" in most everything we grow in soil? After all, neither the soil nor moisture that nourishes our plants is sterile. Have there been actual direct links between this one and actual disease -- not just possible, but confirmed? We have been urged to use oats to lower cholesterol and they have been touted good for our hearts, etc. Now here is a whole new food group going down the tubes, it seems. Is it just that we know more now than a hundred years ago (when people ate even less processed forms of oats) or is it a new development?

Ochratoxin A is well known to cause toxicity in animals due to contaminated animal feed. It is believed to have simlar effects in people, although there is less direct evidence -- likely because our diets are more varied. The evidence with oat-based breakfast cereals does not mean that this entire category is "going down the tubes" but it may be prudent to select products which are less contaminated -- or not contaminated at all -- particularly if you tend to regularly consume significant amounts. We hope that our test results will help with this.

As noted in the Answer above, the toxin of concern, ochratoxin A, has been found on many types of grain, including rice. Among breakfast cereals in the U.S., it occurs most commonly and at highest concentration in oat-based products, which is why this is the focus of our testing.

My husband eats Spoon Size Shreaded Wheat every morning. Was wondering if you were planning on testing wheat products too?

My 101 year old Grandfather (1899-2000) was very healthy and strong. He ate Quaker Oats old fashioned oatmeal every morning his entire life, so I am going to assume that Quaker Oats Oatmeal will probably be OK. I eat it about once or twice a week so not worried. It is the grains we eat daily that should concern us like the Shreaded wheat. Let me know if your testing will only be centered in Oats or include Wheat or other grains as well.

I eat steel cut oatmeal practically everyday and have for several years. This is of concern because I also have serious mold allergies for which I'm being treated. Thank you for your alerting your membership to this.

One question, please: Even if a particular brand tests low in ochratoxin A, couldn't that easily change next month or next season, given the apparent prevalence of the fungus in oats and the facts that manufacturers may easily change their oat suppliers and conditions promoting fungal growth change over time? In other words, how much can we count on a good test result for a particular product remaining good?

Hi Steven - While it is certainly true that results may vary from lot-to-lot, if good quality controls are in place and they include limits for fungal toxins, there should be less variation. At ConsumerLab.com, having tested thousands of dietary supplements and other nutritional products since 1999, we have seen that products which fail our tests are much more likely to fail again when purchased and tested again a year or two later. Similarly, those which passed testing are much more likely to pass again.

I am so happy to hear you are conducting tests and look forward to reviewing the results. I eat oatmeal almost daily (Bob's Red Mill) for cholesterol and heart health. My daughter does as well but less often. Thank you!

ConsumerLab.com's results will certainly be reported by brand, identifying the specific products as in all of our reports. You will be notified when the results are available if you receive our emailed newsletter, which is included with membership. This will link to the report, when published. (The newsletter itself can also be obtained for free -- https://www.consumerlab.com/list.asp).

I have stopped eating ALL grains but use to eat Oatmeal everyday for years. I feel a lot better avoiding grains, but my Dr. suggested I get more fiber and carbs than I'm use to eating....I ate a bowl of oatmeal thinking this would be a good thing and shortly thereafter I felt terrible. Not saying the carcinogenic was the culprit...but believe I am probably allergic to oats....now reay this....I'll find other ways to get nutrition...

Donna I eat a lot of oatmeal and oat cereals. I am 84 years old and had a very small item on my face recently removed that was cancerous. This was due I presume by the sun. Does cooking the oats kill the culprit of causing cancer?

My husband had steel-cut oats for breakfast almost daily. I bought it in bulk from a reputable market that specialized in organic foods. We stopped using the cereal about 7 months ago. When cooking, a green foam emerged. This had never happened before. The store could not explain this though one worker said she had the same experience. My husband no longer eats steel-cut oats. Is this a result from the fungus?

Hi Jo - The green foam has been reported by others and may be due to either iron in the water (such as in freshly pumped well water) or a particularly high pH of the water. It is not believed to be related to ochratoxin A or to represent a problem with the oats (Doehlert, J Food Sci 2009 -- http://www.ncbi.nlm.nih.gov/pubmed/19723227).